Homemade Mashed Potatoes


I may not be good at a lot of things…but one thing I AM good at is mashed potatoes.

My recipe is COMPLETELY made up, so most of my directions include the words “until it looks/tastes right”, but whatever.

Start by gathering your ingredients. Potatoes are awesome in that you can season them pretty much however you want, but personally, I like to use butter, garlic powder, salt, parsley, sour cream, and milk or cream. Feeling creative? Try out your own seasoning combinations and let me know what you use!

Homemade Mashed Potatoes

Two words: SO. GOOD. Served most often with baked breaded chicken and green beans.

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Yield: 4 servings


1 large Russet potato
2-4 tablespoons butter (depending on how much you’re channeling Paul Dean)
Sour cream (a heaping spoonful)
Milk or cream (until it looks right)
Garlic powder (until it tastes right)
Kosher salt (until it tastes right)
Parsley (a few pinches)


1. Fill pot with cold water and a pinch or two of salt. Set aside.
2. Wash and peel potato. Chop into small pieces and pour into pot. Turn burner on and heat to boiling, then reduce to a simmer, stirring occasionally.
3. Keep the potatoes simmering for 15-30 minutes, depending on how big your pieces are. If you’re not sure if they are done, taste one!
4. Drain VERY well and return potatoes to the pot.
5. Begin adding ingredients, starting with the butter and sour cream. This is very important – be gentle with your mashing! You don’t want to over-mash, or they’ll taste like glue. Mash just a little for chunkier potatoes, or longer for smoother potatoes.Slowly incorporate new ingredients one at a time. Add milk or cream until your desired consistency is achieved.
6. Season to taste with garlic powder, salt, and parsley (or add your own flavors!).

If you don’t get them right the first time, keep practicing! It took me awhile to really perfect mine. Happy eating!

What’s your go-to recipe, the one you KNOW you’re good at? I want to know!

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